A historical sauce from Recipes from here and there (1900).
Preserved exactly as written in the original source
Mix one tablespoon cocoa and two cups powdered sugar
Add a little hot water and stir until smooth and of the right consistency to spread
Add one-half teaspoon vanilla, two tablespoons melted butter
Heat a little before spreading on cake
Modern guidance to help you succeed with this vintage recipe
Hot water dissolves the cocoa powder and sugar while creating a smooth emulsion with the melted butter. The heat temporarily thins the icing for easy spreading, while cooling allows it to set into a glossy finish. Powdered sugar's cornstarch content helps stabilize the mixture and prevents grittiness that granulated sugar would create.
This icing is best made fresh and used immediately while still warm for optimal spreading consistency. It does not hold well when prepared in advance.
Once applied to cake, store the iced cake covered at room temperature for up to 2 days. The icing will form a thin crust but remain soft underneath. If the icing hardens in the bowl before use, gently rewarm it over a double boiler or in 5-second microwave intervals, stirring between each, until spreadable.
AI-generated tips from Chef Cecil's culinary database
This icing is best made fresh and used immediately while still warm for optimal spreading consistency. It does not hold well when prepared in advance.
Once applied to cake, store the iced cake covered at room temperature for up to 2 days. The icing will form a thin crust but remain soft underneath. If the icing hardens in the bowl before use, gently rewarm it over a double boiler or in 5-second microwave intervals, stirring between each, until spreadable.
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